Authentic Pico de Gallo

Authentic pico de gallo is a chunky, no-cook Mexican salsa made with finely diced Roma tomatoes, minced jalapeños, and crisp onion pieces. Rested for 15 minutes, it becomes a bright, fresh condiment with bold lime and seasoning in every bite.

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Prep Time 15

rest 15

Total Time 30

Servings: 8 servings

Course: Appetizer

Cuisine: Mexican

Calories: 65

Ingredients Method Notes

Ingredients

Roma tomatoes

4 Roma tomatoes Finely diced; remove excess seeds and juice.

White onion

0.5 white onion Finely diced.

Jalapeños

2 jalapeños Minced; remove seeds for less heat if desired.

Cilantro

0.25 cup cilantro Finely chopped.

Lime juice

2 tbsp lime juice Fresh-squeezed.

Salt

1 tsp salt

Black pepper

0.25 tsp black pepper

Method

Dice and combine

Dice Roma tomatoes, removing excess seeds and juice, then place them in a bowl. Aim for small, even pieces so the salsa stays chunky, not watery.
Finely dice white onion and add it to the tomatoes in the bowl. Keep the pieces bite-sized for a crisp texture.
Mince jalapeños and cilantro, then add them to the bowl. Spread them through the tomatoes so each scoop has green flecks and heat.

Season and rest

Squeeze lime juice over the mixture and sprinkle with salt and black pepper. Toss lightly as you season so the juices start coating the tomatoes.
Gently toss all ingredients together. Avoid aggressive stirring to keep the tomato pieces intact.
Let the salsa sit for at least 15 minutes before serving to allow flavors to meld. Keep it at cool room temperature or refrigerate if your kitchen is warm.

Notes

Pro tip: removing excess tomato seeds and juice helps pico stay bright and not runny. Refrigerate in an airtight container up to 3 days; it may release more liquid over time, so stir before serving. Freezing is not recommended for the best fresh texture. For a lower-sodium option, reduce the salt to 1/2 tsp and season with extra lime juice for brightness.